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Monday, February 26, 2007

Beer Bread: Dont pay for a recipe. Here's one for free

By Janet Wilder
The first recipe I want to share with you is for Beer Bread. You usually see the mix for this packaged in fancy tourist-bait shops for at least $4 per bag. As much as I hate to put a dent in the tourist junk industry...

I got this recipe in the late 1980's from a lovely elderly lady we met in a New Jersey Campground. She took a liking to me and wanted to give me a gift but I really didn’t want to take anything from her so I asked her for a recipe. She was thrilled that I had asked. I’ve been making it ever since. I can’t remember her name or even her rig, but I can picture the smile that lit up her face when I asked for a recipe.

Beer Bread

1 can beer -- 12 oz room temp.
3 cup self-rising flour
3 tbsp sugar
2 tbsp butter-- melted(optional)

Measure flour and sugar into a medium-sized bowl. Add beer and stir well until a batter is formed. Let stand 5 min. Grease a loaf pan with cooking spray. Brush top of loaf with butter, if desired. Bake at 350 until top is light brown and bottom of loaf sounds hollow when rapped (approx. 35-40 min.) Turn out loaf and cool before slicing. A serrated bread knife works best.

Light beer, non-alcoholic beer or regular beer work fine. The recipe works in an RV propane oven and an RV convection oven.

This recipe is so easily adapted. Put in some grated cheddar or Parmesan cheese and herbs for cheesy herb bread. Add some extra sugar and some cinnamon then top it off with more for a nice coffee cake. Beer bread is very dense. It makes a great accompaniment to a bowl of hot chili or home made soup.

Here’s a tip for users of a propane oven: get a small pizza stone or unglazed tile and put on your oven shelf. Place your regular pan on the stone. I liked the air-bake pans best when baking in the propane oven. That extra cushion of air helps things brown more evenly. The pizza stone makes all the difference in the world if you’ve experienced hard bottoms on your biscuits baked in the propane oven.

I use an oven proof glass loaf pan in the micro/convection oven but lots of folks have had great success using the new silicone pans, too.

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